Tamater Paneer (Golden fried cottage cheese in tomato sauce) recipe
ingredients
500 g (1.1 lb) Cottage cheese (paneer), cut into 1/2 inch thick pieces
1 1/4 cups (250 ml) 8 fl oz Vegetable oil for deep-frying
1 1/4 cups (375 ml) 12 fl oz Water
3 Cloves (hung)
2 Black cardamom (badi elaichi), crushed
1 Cinnamon (dalchini), 2 inch sticks
2 Bay leaves (tej patta)
a pinch Asafoetida (hing)
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
1 1/4 cups( 250 ml) 8 fl oz Tomato puree
Green chillies, sliced and salt to taste
1 1/4 cups (250 ml) 8 fl oz Vegetable oil for deep-frying
1 1/4 cups (375 ml) 12 fl oz Water
3 Cloves (hung)
2 Black cardamom (badi elaichi), crushed
1 Cinnamon (dalchini), 2 inch sticks
2 Bay leaves (tej patta)
a pinch Asafoetida (hing)
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
1 1/4 cups( 250 ml) 8 fl oz Tomato puree
Green chillies, sliced and salt to taste
method
1. Heat the oil in a deep pan. Fry the cottage cheese until golden on the edges but not brown. Remove from the oil and soak in a pan of water.
2. Take a deep pot, reheat 4 tbsp oil. Add cloves, black cardamom, cinnamon sticks, bay leaves, and asafoetida. Lower heat and add red chilli powder mixed with 4 tsp of water.
3. Stir briskly on high high for 30 seconds. Gently add the cottage cheese (with water), ginger and aniseed powders, garam masala, and salt. Cook for 10 minutes. Add the tomato puree, cook for 5 - 10 minutes, stirring carefully until the oil separates, remove from heat.
4. Garnish with green chillies and serve with rice.
2. Take a deep pot, reheat 4 tbsp oil. Add cloves, black cardamom, cinnamon sticks, bay leaves, and asafoetida. Lower heat and add red chilli powder mixed with 4 tsp of water.
3. Stir briskly on high high for 30 seconds. Gently add the cottage cheese (with water), ginger and aniseed powders, garam masala, and salt. Cook for 10 minutes. Add the tomato puree, cook for 5 - 10 minutes, stirring carefully until the oil separates, remove from heat.
4. Garnish with green chillies and serve with rice.
serving amount
serves: 4 - 6
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